thin crust, yellowish white, very creamy texture that goes so far as to spill, intense aroma and flavor, is this rich and unique cheese from Extremadura and in particular the village called Casar de Cáceres. It is made with raw sheep's milk curd is used as a liquid that is derived from a wild thistles that grow in the area. And this dish is said to was found due to chance, or rather to an error, but that if a mistake that turned out to be great, it happened that from time to time to the shepherds out a cheese with a crust too soft and extremely creamy interior and almost liquid, which was to be crushed by the center to take a form reminiscent of cake flour in the region. And hence the name. Clearly the cheese is "atortaba" could not be sold as the times were not pulling anything to ride, I ended up eating the poor pastor who had the bad luck that he was spoiled cheese.
As you can see the Torta del Casar is a great story, and there are written references dating back to 1791, has even served as currency for payment.
may be consumed in so many ways, is even used as an ingredient for preparing meats or sauces or simply cut it and spread the top ... delicious.
Today I am going to propose another way of eating that I hope you enjoy it.
INGREDIENTS:
• A Wedding Cake
• La Vera paprika, and if possible from the mark "La Dalia" sweet or sour to your taste.
• baguette bread
PREPARATION:
Cut bread into slices like a centimeter thick, and spread generously with cheese. To be placing on a baking tray you will have covered with aluminum foil or parchment paper. Sprinkle with paprika:
Set the oven on broil function and place the pan a few seconds, just enough time for the cheese starts to melt and brown. Be careful because it burns quickly.
Serve hot as an appetizer.
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